Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/2725
Title: Extraction of aroma compound from pandan leaf and use of the compound to enhance rice flavour
Authors: Faridah Yahya
Keywords: SB 191 .R5 F3 2011
Faridah Yahya
Tesis University of Birmingham 2011
Rice -- Storage
Issue Date: Oct-2011
Publisher: United Kingdom : University of Birmingham
Abstract: Supercritical carbon dioxide (SC-C02) and Soxhlet extraction using hexane as solvent were used to extract 2-acetyl-1-pyrroline (2-AP) from Pandan leaves. The effect of different extraction pre-treatments, such as particle size and drying on the extraction yield and concentration of 2-AP were investigated. The identification and quantification of 2-AP were carried out by gas chromatography-mass spectrometry and gas chromatography-flame ionization detector, respectively. This work aims to provide an understanding of the phenomena that occur during cooking and storage; typically on the changes of 2-AP absorption when cooking rice grains with Pandan leaves. The parameters investigated were cooking method of excess and optimal water conditions.
URI: http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2725
Appears in Collections:Staff Thesis

Files in This Item:
File Description SizeFormat 
SB 191 .R5 F3 2011 Abstract.pdf380.83 kBAdobe PDFView/Open
SB 191 .R5 F3 2011 FullText.pdf
  Restricted Access
11.84 MBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.